Fashion isomalt - what is it: a useful product or material for confectioners?

Multicolored glass spheres and blue waves, on which the brigantine, the weightless butterflies and enchanting flowers decorating cakes are shaking ... It is hard to believe, but all this enabled to realize isomalt. What is this and is there any benefit from it, other than the aesthetic? We will try to tell you about this product of double processing of sugar beet and find out what its advantages and disadvantages are.

What is it?

Isomalt, also called palatinite (isomalt), is a low-calorie carbohydrate, which in nature is present in bee honey and sugar-containing plants such as reeds, beets and others. This sweetener is similar to sucrose to taste, but looks like sugar sand: the same white crystalline particles are odorless, easily soluble in water.

When did he appear?

In the late 50s of the last century, a byproduct of isomalt was discovered by Stodola in the process of obtaining dextrans (polysaccharides) from sucrose. In 1990 this sweetener was recognized as safe and approved for use in the US. Then its safety and the possibility of daily use were confirmed by the Joint Committee of Experts on Food Additives of WHO and the EEC Scientific Committee of Food. After that, in most countries, its widespread use in the food and pharmacological spheres of production began.

Beneficial features

Thanks to the many scientific studies conducted, we can confidently answer the question: "Isomalt - what is it and how useful is it?"

1. In contrast to the usual sugar, palatinitis is a dietary and low-calorie product. In 1 g of isomalt contains only 2.4 kcal.

2. This substance is a prebiotic that acts as a ballast substance capable of creating a feeling of satiety and fullness of the stomach. In addition, the gradual processing and assimilation of isomalt contribute to the preservation of energy and energy for a long time.

3. Low glycemic index - from 2 to 9 - makes products on isomalt accessible to people suffering from diabetes. When it is used, there is no rapid increase in the amount of glucose in the blood, and, accordingly, there are no sharp changes in the level of insulin and sugar.

4. Due to the complex chemical reactions that occur in the production of this sweetener, it is not a source of nutrition for bacteria that multiply in the oral cavity, and for this reason does not contribute to the development of caries.

Small cons

During the research, scientists sought not only to answer the question of isomalt - what it is, but also to reveal all possible negative consequences of its application. As it turned out, there are not so many negative impacts. First of all, at the very beginning of taking this sweetener many people have diarrhea and flatulence, especially if taken immediately in large doses. If you introduce isomalt into the diet in small portions, gradually, then you can prevent such unpleasant symptoms.

Isomalt for Diabetics

Due to the fact that palatinite is poorly absorbed by villi on the walls of the intestine and does not cause a significant increase in the level of sugar and insulin, it has found wide application in the production of products intended for diabetics and those who adhere to the principles of healthy eating. Today, non-alcoholic drinks, dairy products, juices, confectionery and candies are produced on isomalt. Such products can be consumed not only by diabetics, but also by those who aspire to adhere to diets and natural nutrition. In addition, it is perfectly combined with most flavorings and favorably emphasizes the taste of a natural product.

Confectionery "tricks"

Today isomalt is often used for decoration of various confectionery products . What it is, do not need to explain to professional confectioners, as they are happy to use this substance to decorate cakes, cupcakes, cakes and sweets. Placed on a grill or caramel, palatinite not only "holds" the form, but also preserves the volume. In addition, cakes or sweets cooked with isomalt are not glued together, and they can be stacked in one package. Tough, supple and flexible, capable of taking any form of isomalt caramel allows you to make the most incredible shapes, and also resistant to high temperatures and not sticking to your hands.

How are decorations made from it?

The confectioners create wonderful jewelry for their products from the isomalt, but it is necessary to interact very carefully with it. So, how is isomalt used? Method of preparing raw materials for confectionery and other products:

1. It is necessary to mix the sugar substitute and the filtered or distilled water in a small stainless saucepan.

2. Put the mixture on the stove, turn on the medium heat and bring to a boil.

3. On one side of the pot, you need to fix a special confectionery thermometer so that its bead is immersed in boiling syrup, but does not touch the bottom.

4. After the temperature of the composition boiling in a saucepan reaches 167 ° C, it must be removed from the plate. Despite the fact that the solution was removed from the fire, its temperature will rise.

5. After it drops to +60 ^о С, you can wear gloves made of silicone or latex and start working with the resulting mass.